Heat the butter in a pan until it is foaming and then add the shallots and garlic. Cook over a medium heat for until the shallots are beginning to
soften but do not allow them to take on any colour. Add the mushrooms and cook until they are starting to soften and then de – glaze with the
Madeira and lemon juice. Reduce until only about a tablespoon of liquid remains and then add the cream and reduce by half. Season to taste
with the salt and cracked black pepper. Set aside until required.
For the Mushroom Duxelle, heat the oil and butter in a pan and add the shallots and garlic and cook until softened but not browned. Then add the button mushrooms and cook until tender. De – glaze with the lemon juice and reduce until no liquid remains. Pour the mushroom mixture into a
food processor and blend to a smooth purée. Return the purée to the pan and reserve until required
Trim the tough stalks from the bottom on the asparagus and using a potato peeler, slice along the length into thin ribbons.
Brush both sides of the Ciabatta with a little olive oil and place a baking sheet lined with parchment paper. Place it an oven that has been pre -
heated to 200c and bake for about five minutes until golden brown and crispy.
Toast the Brioche on both sides and reheat both of the mushroom mixtures. Stir the chopped parsley into the wild mushrooms.
Place a piece of toasted brioche onto each of four plates. Divide the wild mushroom between each plate and top with a quenelle of mushroom Duxelle. Garnish with some asparagus ribbons and finish each plate with a slice of the crispy Ciabatta. Sprinkle some of the Shitake mushroom powder over and around each plate and serve.